• SERVES: 6
• PREP TIME: 5 min
• COOK TIME: 25 min
• CALORIES: 485

Our Instant Pot chicken marinara recipe is a simple equation for an easy, satisfying dinner that goes something like this: chicken thighs + a jar of marinara sauce = dinner’s done.

Three Ingredients, You Say?

Yep! The recipe for chicken marinara is basically not-so-hidden in the name itself. To make it, you’ll just need:

• Chicken. Skinless chicken thighs are best for this. They’re nice and moist, but they also
• Marinara.
• A little salt.

How To Make Instant Pot Chicken Marinara

Plug in that Instant Pot and carve out 20 minutes—dinner’s almost ready.

1. Dump the salted chicken thighs and tomato sauce into your Instant Pot.
2. Cook on high for 5 minutes.
3. Let the pressure release naturally for 10 minutes.
4. Shred the chicken thighs in the sauce, and serve!

What To Serve With Instant Pot Chicken Marinara

For us, serving the juicy, shredded marinara chicken thighs over a comforting bed of polenta is the end all and be all. Major, soul-soothing pay off for very little effort. However, it’s good with a lot of things. If polenta isn’t your thing, try tossing the chicken marinara with your favorite pasta, or serve with an array of roasted vegetables for a low-carb, easy dinner.

Tools You’ll Need:

• Instant Pot
• An appetite
• That’s pretty much it!

A New Kind Of Instant Dinner

Homemade dinner in just a few minutes. Not only is this chicken marinara recipe crazy fast, it’s super budget-friendly, too. We love how, when cooking dinner isn’t a big stress, we get to put our focus on what a family meal is all about—the faces around the table. We hope this Instant Pot recipe is a hit for you. If you make it, let us know how it turns out!

Instant Pot Chicken Marinara With Polenta

• SERVES: 6
• PREP TIME: 5 min
• COOK TIME: 25 min
• CALORIES: 485

Ingredients

• 8 Boneless, skinless chicken thighs (2 lbs)
• 2 tspSalt, divided
• 1 (24 oz)Jar of marinara sauce
• 4 Cups chicken stock or broth
• 1 cupPolenta

Method

1. Sprinkle the chicken thighs with 1 teaspoon salt and add them along with the tomato sauce to your pressure cooker, giving it a quick stir to combine.
2. Cover with the lid. Turn to manual (pressure cook) mode. Cook on high (full pressure) for 5 mins.
3. Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
4. While the chicken is cooking bring the chicken stock to a boil in a medium sized pot. Whisk in polenta and cook, while stirring, until polenta has absorbed all the liquid, about 12-14 minutes. Stir in remaining 1 teaspoon salt and remove from heat. Cover with a lid until ready to serve.
5. Use two forks to shred the thighs in the tomato sauce. Serve over polenta and enjoy!

*Note: If polenta thickens too much while cooling, return to heat and add in water, ½ cup at a time. Stir until desired consistency returns.

**Note: This chicken is equally delicious over a bowl of pasta.